Karakterizacija antioksidacijskog kapaciteta različitih buča

master's thesis

• Title (english): Characterization of antioxidant capacity of different pumpkin varieties
• Author: Kristina Hržina
• Mentor: Jasenka Gajdoš Kljusurić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Measurement, Regulation and Automatisation); Zagreb
• Defense date and country: 2014-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Buča je vaţna komponenta svakodnevne prehrane, te upravo zbog sadržaja karotenoida i drugih tvari s antioksidativnim djelovanjem može pomoći u borbi protiv oksidacijskog stresa koji je svakodnevno prisutan. U istraživanju su korišteni sirovi te termički obrađeni (kuhani, prţeni i obrađeni u mikrovalnoj pećnici) uzorci buča Butternut i Hokkaido. Antioksidacijski kapacitet ekstrakata uzoraka određen je Briggs-Rauscher-ovom metodom, a također je provedena analiza NIR spektra, te kolorimetrijska analiza. Cilj ovog rada bio je usporediti dobivene podatke za sirove i termički obrađene uzorke, a također su rađene međusobne usporedbe između dviju različitih buča. Rezultati pokazuju da najveću antioksidacijsku aktivnost pokazuje uzorak Hokkaido buče obrađen u mikrovalnoj pećnici, dok je najmanju vrijednost pokazao uzorak buče Butternut kuhan u vodi. Statistički nije utvrđena značajna razlika između svjeţih i termički obrađenih buča. Ipak, utvrđena je razlika u antioksidacijskom kapacitetu buče Butternut i Hokkaido. Linearni regresijski model ukazuje na dobru povezanost boje i antioksidacijske aktivnosti.

Abstract (english)

Pumpkin is an important component of the daily diet, and because of the content of carotenoids and other substances with antioxidant activity it can help combat oxidative stress that is present every day. In this study were used raw and thermally processed (boiled, fried and processed in a microwave oven) samples of pumpkins Butternut and Hokkaido. Antioxidant capacity of extracts of samples was determined by the Briggs-Rauscher's method, and also are made the analysis of NIR spectra and colorimetric analysis. The aim of this study was to compare the data obtained for raw and cooked samples, and also are made comparisons between two different pumpkins. The results show that the highest antioxidant activity shows sample of Hokkaido pumpkin processed in a microwave oven, while the minimum value showed sample of Butternut pumpkin cooked in water. There was no statistically significant difference between fresh and thermally treated pumpkins. However, difference in antioxidant capacity of Butternut pumpkin and Hokkaido is determined. A linear regression model indicates a good connection between color and antioxidant activity.

• Keywords: buča; antioksidacijska aktivnost; BR reakcija; NIR; kolorimetrijska analiza
• Keywords (english): pumpkin; antioxidant activity; BR reaction; NIR; colorimetry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:353758
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-02 10:57:51